Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another two minutes. (Note: Silpat is the brand name of a popular silicone mat used in baking to provide a nonstick surface.)

Remove from the baking sheets and form into miniature cones.

Assembly and presentation:

Mix together tartare ingredients. Place in plastic pastry bag.

Place cones (about 20) in cone holder. Place two daikon sprouts in each cone while piping in the tartare mixture.

Soy sauce/wasabi mixture: made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.